Honduran Chocolate Fudge Brownie Recipe
Recipe information
Make Honduran Chocolate Fudge Brownie in just 50m. Warm fudge brownie made with a blend of gluten free flours and Honduran chocolate. Topped with vanilla ice cream, chopped pecans, and caramel sauce.
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Ingredients
Brownie Ingredients
Brownie Preparation
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
2. Melt the Chocolate
In a heatproof bowl, melt the Honduran chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
3. Mix Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined. Stir in the melted chocolate mixture and vanilla extract.
4. Combine Dry Ingredients
In another bowl, whisk together the gluten-free all-purpose flour, almond flour, cocoa powder, and salt.
5. Combine Mixtures
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Bake the Brownies
Pour the brownie batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Serve
Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Cut into squares and serve warm topped with vanilla ice cream, chopped pecans, and caramel sauce.
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